Merge branch 'pahlse-master'

content/autumn-soup.md

@@ -1,6 +1,6 @@
 ---
 title: Autumn Soup
-tags: ['vegetable', 'soup']
+tags: ['vegetables', 'soup']
 date: 2022-08-04
 author: joel-maxuel
 ---

content/cinque-pi.md

@@ -17,16 +17,16 @@ This is a nice simple dish made up of five ingredients: panna, pomodori, parmigi
 
 - pasta: 800g | 1 1/2 lb
 - Cream: 4dl | 1 1/2 cups
-- Tomato purée
+- Tomato paste 2 TS
 - Parmigiano (grated)
 - Parsley
 
 ## Directions
 
 1. Start cooking the [pasta](/pasta).
-2. Mix the cream with the purée and bring to a boil.
-3. Turn the heat down to medium and add the grated parmigiano.
-4. Let it cook on medium to low heat until the pasta are done.
-5. Add chopped up parsley and pepper.
-6. You can either add the sauce to the pasta ore serve separately.
+2. Mix the cream with the tomato paste and bring to a boil.
+3. Turn the heat down to medium and add as much grated parmigiano as you like.
+4. Let it cook on medium to low heat until the pasta is done.
+5. Add chopped parsley and pepper.
+6. You can either add the sauce to the pasta or serve separately.
 7. Serve with some additional parmigiano and a leaf of parsley.

content/farci-tomatoes.md

@@ -6,6 +6,7 @@ author: miraunpajaro
 ---
 
 ![Farci tomatoes](/pix/farci_tomatoes.webp)
+
 Farcies tomates with rice.
 
 - ⏲️ Prep time: 10 min

content/kombucha.md

@@ -0,0 +1,61 @@
+---
+title: 'Kombucha'
+tags: ['drink', 'sweet']
+date: 2022-12-30
+author: elias-pahls
+---
+
+The simple yet comprehensive guide to making tasty kombucha. This is intended
+to give you an initial overview of the process. I strongly encourage you to
+experiment with brewing times, teas, flavors, etc. The scoby is extremely
+tolerant, so the worst that can happen is that your resulting kombucha won't be
+that great.
+
+## Ingredients
+
+- 5l (1 gallon) jar
+- 3-5 tbsp black (or green) tea
+- 2 cups sugar
+- kombucha scoby
+- optional additional teas
+- optional juices, fruits, spices
+- patience ;)
+
+## Directions
+
+Primary brew:
+
+1. Boil 1-2l of water.
+2. Rinse all the dishes you will be working with boiling water; this is
+   important so the brew doesn't go bad while fermenting.
+3. Steep 3-5 tbsp (or 5-6 bags) of tee in 3-5 cups of water.
+4. Strain the leaves from the tea and add 2 cups of sugar (or honey).
+5. Add other optional teas to your liking; I like to add a good handful of
+   rosella tea; steep and strain this in boiling water separately.
+6. Add 4l of water to the tea concentrate and pour into a wide mouthed jar.
+7. Let the tea sit until it is less than 40°C; add ice cubes if it has to go
+   quick.
+8. Add your scoby to the jar and seal the mouth tightly with a cloth or paper
+   towel and a rubber band. The scoby has to breathe, but you want to prevent
+   insects and dirt from getting into the jar.
+9. Let the jar sit in a warm dark spot for 10-14 days.
+
+Second brew:
+
+1. Taste the brew after 10-14 days; if it has started to carbonate and the
+   sugar is mostly gone, it is ready. The brewing time will strongly depend on
+   your personal preference, shorten or lengthen as you wish.
+2. Once ready, strain 4/5 of the brew through a sieve into re-sealable glass
+   bottles.
+3. Make another batch of primary brew and refill the big jar; the remaining old
+   brew will act as a starter. Rinse the jar and remove parts of the scoby once
+   in a while.
+4. If you wish you can add juices, fruits, or spices to your brew. These will
+   partially ferment and add a special character to your kombucha. One nice
+   addition is apple and cinnamon mixed in with green tea.
+5. Let the bottles sit in a warm dark spot for another 3-14 days; the
+   carbonation process will continue, so make sure to release pressure from the
+   bottles every other day.
+6. When you are satisfied with the carbonation and the flavor, put the bottles
+   in the fridge. Here you can store them for weeks at a time.
+7. Enjoy your kombucha, rinse, and repeat.

content/roesti.md

@@ -26,15 +26,26 @@ Can be useful to get rid of leftover potatoes from the day before.
 
 ## Directions
 
-1. If you don't have cooked potatoes from the day before: Cook them and let them cool. It is important to use cold potatoes. You can also use raw potatoes. The cooking time will increase though.
-2. Shred your potatoes with a grater. The shreds should be quite large so don't use your typical cheese shredder.
-3. Dice the first onion and mix together with potatoes. You can also add diced bacon if you want to. Add your seasonings here.
-4. Heat up some butter in a large pan. Add your mix to the pan on high heat. Let the mixture get warm for a few minutes under constant stirring.
-5. Reduce heat to medium-high. Form the Rösti into a round puck. It should fill out the whole pan. I recommend a thickness of around 1 - 1.5cm (~1/2") for a softer Rösti.
-6. Add some more butter flakes around the inside of the pan to get it under the Rösti.
-7. It can take quite a while for a nice crust to form. Check after roughly 5-10 minutes for browning.
-8. While the Rösti is cooking dice the other onion and the carrots. Steam everything in a pan with a bit of water. Use a lid to get the temperature up.
+2. Shred raw or cooked (but cool) potatoes with a grater. The shreds should be
+   quite large so don't use your typical cheese shredder.
+3. Dice the first onion and mix together with potatoes. You can also add diced
+   bacon if you want to. Add your seasonings here.
+4. Heat up some butter in a large pan. Add your mix to the pan on high heat.
+   Let the mixture get warm for a few minutes under constant stirring.
+5. Reduce heat to medium-high. Form the Rösti into a round cack. It should fill
+   out the whole pan. I recommend a thickness of around 1 - 1.5cm (~1/2") for a
+   softer Rösti.
+6. Add some more butter flakes around the inside of the pan to get it under the
+   Rösti.
+7. It can take quite a while for a nice crust to form. Check after roughly 5-10
+   minutes for browning.
+8. While the Rösti is cooking dice the other onion and the carrots. Steam
+   everything in a pan with a bit of water. Use a lid to get the temperature
+   up.
 9. Alternatively you can use fresh or creamed spinach.
-10. When you're satisfied with the browning, flip the Rösti and set the heat to medium-low. A plate can be useful here to put on top of the Rösti in the pan.
-11. When the Rösti crispness is to your liking, remove from pan and fry two eggs. A runny yolk adds quite a bit to the potatoes.
+10. When you're satisfied with the browning, flip the Rösti and set the heat to
+    medium-low. A plate can be useful here, put it on top of the Rösti in the
+    pan and flip. Then gently put the whole cake back in the pan.
+11. When the Rösti crispness is to your liking, remove from pan and fry two
+    eggs. A runny yolk adds quite a bit to the potatoes.
 12. Top Rösti with eggs and serve with the peas or spinach.

content/zurich-sytle-meat-saute.md

@@ -0,0 +1,41 @@
+---
+title: Zurich-Style Meat Saute
+tags: ['beef', 'cream', 'swiss', 'quick']
+date: 2023-01-06
+author: elias-pahls
+---
+
+Originally called  "Züri Gschnätzlets" (Zurich chopped) from the city of Zurich
+in Switzerland, this is a tasty and practical recipe from simple ingredients.
+You can use any kind of meat really, depending on your taste. Very
+traditionally, finely sliced liver and kidney is also mixed in with the meat
+and mushrooms.
+
+- ⏲️ Prep time: 15 min
+- 🍳 Cook time: 15 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+
+- 600g	Beef, finely sliced
+- 250g	Mushrooms, finely sliced
+- 1	Onion
+- 1 tbsp Flour
+- 200ml	White whine
+- 200ml Cream
+- 1 tbsp chopped parsley
+
+## Directions
+
+1. Fry the meat in butter at high heat until it starts loosing liquid.
+2. Take the meat out of the pan and set aside.
+3. Saute the onions.
+4. Add the mushrooms, saute, then add a tbsp of flour and mix well. The flour
+   will make the sauce thicker, so use carfully.
+5. Add the white wine and let it boil for a few minutes.
+6. Add cream, boil until the sauce is very creamy.
+7. Add the meat, boil until the meat is warm.
+8. Add parsley, and serve.
+
+Serve with [Rösti](./roesti.md) or other traditional Swiss dish.